Moscato d'Asti Poached Pears Served With Yuzu Mascarpone

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Moscato d'Asti Poached Pears Served With Yuzu Mascarpone

Link to my newest and old recipes, click:

https://kitchenbaroness.wordpress.com/

Can a pear be described as creamy? If you poach them well, they do turn soft and luscious. So to me, they do come close to creamy. Then paired with yuzu and mascarpone, it becomes just lovely to eat.

This dessert came about as I had some Moscato d'Asti (semi-sweet white wine) left over from a dinner party.  I could not possibly drink up 2 and 1/4 cups of it on my own so it was quite convenient to use it in a dessert. 

The taste of sweet and tangy yuzu (lemon -read more in my 'Ingredients' list) from a store bought bottle of yuzu cordial taste wonderful with the mascarpone, I cannot get enough of it.

This recipe will work with any white wine. If the wine is dry, you will have to add sugar.

It is a simple dessert to put together and a good make ahead dessert for big parties.

MOSCATO D'ASTI POACHED PEARS SERVED WITH YUZU MASCARPONE

Prep:	15 minutes
Cook:	~20 minutes to 1 hour depending on how ripe the pears are.
Inactive:	Poached pears have to be completely chilled in the refrigerator before using.
Level:	Easy
Serves:	3
Oven Temperature:	-
Can recipe be doubled?	Yes
Make ahead?	Pears can be poached and kept refrigerated 5 days ahead. The yuzu mascarpone can be prepared and kept refrigerated a few hours ahead.

Just the ingredients 3 ripe but firm pears 2 and 1/4 cups Moscato d'Asti OR Semi sweet white wine OR White wine  1 stick of clove 1 or 2 emptied vanilla pods (seeds have been previously scrapped off) OR 1/4 teaspoon vanilla extract 1/2 cup of sugar (optional) 1/2 cup mascarpone 1 to 2 Tablespoons yuzu cordial (with yuzu peel)

Ingredients

3 ripe but firm pears
I prefer using Bosch, Anjou or Comice pears for poaching as they are flavourful and keep their shapes.

2 and 1/4 cups Moscato d'Asti
A lightly sparkling floral, semi-sweet white wine made from moscato(muscat) grapes from the region of Asti in Italy. 
OR
Semi sweet white wine
Today, you can find moscato or an equivalent semi-sweet wine from almost all wine producing countries. 
OR
White wine 
You will need to add sugar (to taste) to compensate for sweetness.

1 stick of clove

1 or 2 emptied vanilla pods (seeds have been previously scrapped off)
What am I referring to here? You know when you scrapped the seeds off a vanilla pod? The emptied pod is what we need here. I always have these emptied vanilla pods sitting in one of my many sugar jars. I won't ask that you use a whole new vanilla pod as it is expensive and seems to be such an extravagance.
OR
1/4 teaspoon vanilla extract

1/2 cup of sugar (optional)
I choose not to add sugar as I do not have a particularly sweet tooth and the brand of Moscato d'asti that I use is sufficiently sweet. Add as much or as little as you wish.

1/2 cup mascarpone
Scroll down to 'Tips' for ideas to use up any remaining mascarpone.

1 to 2 Tablespoons Honey Yuzu/Citron Tea cordial (yuzu cordial)
These are made primarily from yuzu, a variety of lemon that are very fragrant. The juice is lovely but there is not much of it. The smell of the zest is sweet and intoxicating. I see them sold fresh only on the rare occasion. These lemons can be used in both sweet and savoury dishes. You will find them bottled as cordials, syrups, salad dressings, in dried powder form, etcetera. 

The yuzu and its by products are typically from Japan or Korea. I see yuzu cordial stocked under the Asian/Japanese/Korean food aisle and sometimes in the drinks aisle. I also buy them from Korean groceries stores. Buy the ones with yuzu peel in the cordial (almost all do). 

Often labelled as 'Honey Citron Tea' or 'Gold Citron Tea' or 'Yuzu Tea'. Refer to the picture above. Not all yuzu cordials contain honey. More often than not it contains sugar or a combination of honey and sugar. Which should you buy? All of them taste pretty good. Although, I do prefer those with honey. Best to read the ingredient list yourself and decide.

These cordials make the best testing store bought lemonade! They taste nothing like the lemonade you are used to. Drink it hot or cold. Very moreish.

Method

Peel the pear. For presentation purpose, leave the stalk on if you wish.

Used a melon baller to scoop a little hollow out of the middle bottom (the calyx) of the pear. This will help the poach pear to sit pretty on your serving plate.

Choose a pot that will fit all the pears snugly in one layer. Place the pears on their sides and add the Moscato d'asti. There should be enough to cover the pears, if not, top up with water.

I do not add sugar as the Moscato d'Asti that I use is sufficiently sweet. If you are using sugar, add it now with the stick of clove and the emptied pods of vanilla or the vanilla extract.

Bring to a boil on high. 

In the mean time, cut a circle of parchment paper to fit the surface of the poaching liquid. Snip off tiny holes (about three should do) to allow for steam to escape and to allow the paper to sit on the pears. This not only allows for even cooking, it will colour your pears evenly and reduce the rate of evaporation. Top up with water if necessary to keep pears submerged.

Once liquid comes to boil, reduce heat to medium and simmer away for 20 minutes or until the pears are just tender. Actual poaching time will depend on how ripe the pears are. Mine were ripe and still firm so took about 30 minutes. Use a skewer to test. If it slides through easily, turn off the burner and allow to cool completely before refrigerating in the poaching liquid. I put the whole pot in the refrigerator.

Keeps well up to 5 days refrigerated.

To serve

You will need a fork and knife to eat the poached pear with.

Place the pears into individual plates without any poaching liquid.

Transfer some of the poaching liquid (strained) into a small jug.

Loosen up the mascarpone with a spoon.

Fold in the yuzu syrup into the mascarpone, making sure there are some of the yummy yuzu peel in it too. Taste and add more/less according to your preference.

Dollop the yuzu mascarpone alongside the pears.

Take to the table with the jug of poaching liquid so that diners can drench their pears with it just before eating.

Tips

What to do with remaining poaching liquid?

• Poach more pears or perhaps some peaches.
• Add ice and drink up.
• Reduce to a syrup and use over vanilla ice cream.

What to do with the remaining mascarpone?

• Tiramisu! Click, Tiramisu With Eggs But Without The Raw Eggs
• Use it in either of my recipes for more poached pears (pictures below)

Another 2 recipes for poached pears:

Coffee Poached Pears Scented With Orange, Cinnamon and Cloves

Yellowest Saffron Poached Pears 

WHAT'S COMING UP NEXT?                                              

I saw some beautiful blushing radishes and here's what I made.

Pavlova With Whipped Cream Rhubarb Swirls And Slivers Of Sugar Frosted Candied Winter Melon

Hi! I'm now working from Wordpress. I've spent a great deal of time editing and reorganising this post on Wordpress and it is so much friendlier to read & follow my recipe from there. Click on this link to take you directly to the recipe:

Pavlova With Whipped Cream Rhubarb Swirls

Link to my newest and old recipes, click:

https://kitchenbaroness.wordpress.com/

Rhubarb. What is it? And how do you cook it?

This vegetable looks like a maroon coloured celery stick and it is sour! However, once you add sugar to it and cook it down to what I would call a jam, it turns irresistibly tart and sweet. Pairs wonderfully with the richness of cream. 

The first time I ate rhubarb was in a crumble.  I prefer it on pavlova. With just meringue and cream, the flavour of the rhubarb shines. On crumbles and cobblers, there is too much going on... the butter, the flour, maybe ice cream or whipped cream to serve alongside it. It complicates the taste. 

I would go for simple flavours and simplicity... buy your meringue if you have to. They are easily available for sale nowadays. Then, just buy the rhubarb and cook with sugar. The cream? Goodness, just open the carton and whisk!

Unless you are adverse to cream, this is a lovely, lovely dessert to have. Fattening for sure, but lovely.

PAVLOVA WITH WHIPPED CREAM RHUBARB SWIRLS & SLIVERS OF SUGAR FROSTED CANDIED WINTER MELON

Prep:	30 minutes if you are preparing your own meringue and rhubarb 15 minutes if you are using store bought meringue
Cook:	~25 minutes for rhubarb swirls 2 hours for four 6" (15 cm) meringues 2 hours for one 9" (23 cm) meringue It might take +/- 15 minutes more/less for the meringue(s) to bake through.
Inactive:	3 hours or until the meringue completely cools down. The cooked rhubarb has to be chilled in the refrigerator before using.
Level:	Difficult to get the meringue right but what an achievement it will be when you succeed!  Easy, if you choose to buy ready made meringue.
Makes:	Four  5" - 6" (13cm - 15 cm) pavlovas OR one 9" (23 cm) pavlova
Oven Temperature:	360 F (180 C) and then reduce immediately to 230 F (110 C) once meringue is placed in oven
Can recipe be doubled?	No
Make ahead?	The meringue keeps well in an air tight container for up to 4 days without the whipped cream or any other toppings on it. The cream can be whipped, covered and kept refrigerated a few hours ahead.  The rhubarb can be be cooked ahead, cooled and refrigerated 5 days ahead.

Just the ingredients For the meringue(s) 5 egg whites (3/4 cups) 1/4 teaspoon cream of tartar 1 and 1/3 cup (10 and 1/2 oz) (300 g) caster/superfine sugar 1 Tablespoon cornflour/cornstarch  1/2 teaspoon vinegar OR Buy ready made meringues For the topping 1.5lb (680g) rhubarb stalks 8oz (224g) (1 cup) caster sugar 1 and 1/3 cups whipping cream and/or double (thickened/heavy) cream 1 - 2 Tablespoons thinly sliced candied winter melon strips (optional) OR  Canned or fresh pears/kiwis/pomegranate seeds/nothing at all!

To top the pavlova

Ingredients

For the meringue(s)

5 egg whites (3/4 cups)

There should be no trace of yolks in the egg whites. Even if there is a tiny trace, you must start over with fresh eggs as the egg whites will not whip up.

1/4 teaspoon cream of tartar

This helps to stabilise and hold the structure of the whipped egg whites and prevents a pool of liquid egg white that might otherwise form at the bottom of the bowl of whipped egg whites. 

1 and 1/3 cup (10 and 1/2 oz) (300 g) caster/superfine sugar

Do not cut down on the sugar.  Do use caster or superfine sugar. Larger sugar crystals will not dissolve completely into the egg whites. If you do not want to buy caster or superfine sugar, pulverise the sugar you have into smaller crystals. Your grinder must be free of any trace of grease.

1 Tablespoon cornflour/cornstarch 

Helps to hold the meringue's structure and encourage a marshmallow textured centre

1/2 teaspoon vinegar (Any clear coloured variety. I use apple cider vinegar. I am not a fan of imitation vinegar) 

Helps to stabilise the whipped egg whites.
OR
Buy ready made meringues
I see them for sale at many places nowadays. Delicatessens, bakeries, etcetera.

For the topping

1.5lb (680g) rhubarb stalks

It is a vegetable that is sour and more often than not used with sugar to make desserts.

To use, trim, string and slice to get 1.18lb (540g) rhubarb cut into cubes ~ 4 and 1/2 cups.

8oz (224g) (1 cup) caster sugar

1 and 1/3 cups whipping cream and/or double (thickened/heavy) cream

Do not substitute with single/cooking/pouring cream as it does not contain enough of a fat content for it to whip up.  The cream should have at least a minimum fat content of 35% before it can be whipped up. Whipping cream would fall under this category. 

If I am not topping my cream with cut fruits, I much prefer to use just whipping cream as it is lighter and less caloric. I use all double cream only when I need a sturdier base to hold up any cut fruits. Since the rhubarb needs only to be folded into the cream, whipping cream works well enough. You choose your preference.

1 - 2 Tablespoons thinly sliced candied winter melon strips (optional)

These are really sugar frosted. The winter melon is cut into ~ 0.78" (2cm) strips, boiled, drained, coated in soft sugar and then dried. The process gives these strips a nice crust of soft sugar crystals. It can be eaten on its own but more often than not it is used for sweetening. Easily available locally or you can buy this from an Asian grocery store.

They provide a textural contrast to an otherwise creamy smooth topping.

OR 

Ripe fresh pears cut into cubes/canned pears are also good/cubed kiwis/pomegranate seeds/nothing at all!

These fruits are not too sweet and provide a good taste and textural contrast against the creamy sweet tartness of the rhubarb swirled cream and the very sweet meringue.

Method

To make the meringue

Meringue can be tricky to bake successfully. Please click, Pavlova Gluten Free Dessert, for detailed instructions, tips and a Q&A where I cover questions such as:

• Things to consider when deciding what size of a pavlova to make?
• What if the meringue is not perfect?
• Why is my meringue not perfect?
• Apprehensive about making a white meringue?
• What to do with all the egg yolks?

To prepare and cook the rhubarb

Prepare the rhubarb by topping and tailing the rhubarb stalks. Then string the stalks to remove tough outer fibres. Cut the stalks into cubes (refer to picture above).

In a wide non stick pan, add cubed rhubarb to cover the entire bottom of the pan. Then, sprinkle the sugar over it. Do not stir sugar in. Cover the pan. Set on stove and bring to boil covered over medium-high heat for 10 - 15 minutes. 

Reduce heat to medium, uncover and continue cooking for 10 minutes or until most of the syrup has been evaporated. I do not stir but shake the pan if I have to as I do not want to break up the rhubarb too much.

Turn off the heat. Remove pan from the burner to cool completely. Once cooled, it will look more attractive, redder and glossy. 

The recipe above makes 4.5 cups and you use as much as you like with the cream.  You will have leftovers which is great as a savoury too. Try it as a spread with cheese!

Chill in the refrigerator before use.

In the mean time, thinly slice the candied winter melon and set them aside.

To assemble

Set the completely cooled meringue on your serving vessel. Flat side down.

Ensure that the whipping cream and rhubarb are completely chilled. Cold cream whips much better. I also chill my whipping bowl and whisk.

Whip the cream until they are firm but still soft, do not whip beyond the 'stiff peak' stage or you might end up with globs of butter instead. Nothing you can do about it other than to start over with a new bottle of cream.

With a spatula, loosen the chilled rhubarb gently and then, fold in as much of the rhubarb as you want into the whipping cream. Fold in just enough as you want to keep the lovely swirls. Mound it on the meringue.

Dapple with the thinly sliced candied winter melon strips or the pears/kiwi/pomegranate seeds or nothing at all.

Serve immediately.

WHAT'S COMING UP NEXT?                                               

Moscato D'Asti Poached Pears With Yuzu Mascarpone. I love the floral scent and taste of the Japanese lemon, yuzu. I will have it in salad dressings, cakes, sauces, ice cream, cordials, biscuits, etcetera.

Green Tea Cookies With Citrusy Yuzu Peel & A Sampling Of My LatestTokyo Food Excursion

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Green Tea Cookies With Citrusy Yuzu Peel

Link to my newest and old recipes, click:

https://kitchenbaroness.wordpress.com/

These distinctively green tea (matcha) flavoured cookies satisfies my cravings for those equally intensely flavoured Japanese langue de chat (cat's tongue cookies) that I buy by the boxes (for myself) whenever I am in Tokyo.

Green tea desserts, cakes, crepes, mochi, sweets, savouries... I like green tea in any form. Then, I also like the highly aromatic citrusy, sweetly tart Japanese yuzu (lemon) in any form. I paired the 2 together and now have a cookie that I can't stop eating.  How am I ever going to lose those extra weight from my year-end holiday feasting?

It did not help that when I returned home from Tokyo, I carted home a lot of food! I am so not going to lose any weight! 

The tomatoes were sweet, the mandarin oranges sweeter, the cauliflower and peas were full of flavour! Of course, I had to cart home that bottle of yuzu cordial. 

I am a great luggage packer. If it is legal, I can just about bring home anything. Nothing ever spills or breaks. And, the 1/2 dozen or so boxes of green tea langue de chat (wafers) that were packed in the luggage? Oh, it's quite simple. I ate them before the photoshoot which also explains why there were so few strawberries and sweet peas on the table and the 3 punnets of maitake mushrooms? Turned those lovelies into tempura. Yum.

On my next trip, I am going to have to bring home more of everything!

Did you eat well over the holidays? I ate way too well. Here's a sampling of how well I ate in Tokyo. It's hard to say no when you know the food is going to be fabulous. For a little more food pictures from my previous Tokyo eating trip, click, Japanese Inspired Truffled Noodles With Tiny Dried Shrimps,Tobiko, Cucumbers & Chives.

Imahan at Tokyo's Takashimya Times Square has super shabu-shabu -thinly sliced beef dipped to cook in a light tasting simmering broth. You then dip the beef in a sauce of your choice - sesame seeds based or citrus soy sauce based. Look at the marbling on the beef!

The meal comes with the most appetising side dishes!

Tender, tender, beef sushi. Just before eating, you brush the tops with a soy sauced based glaze.

Just a little freshest of fresh sashimi to tempt the tastebuds.

Uni (sea urchin), salmon ikura (egg roe seasoned in soy sauce), thin slices of tofu in a light tasting cold broth. Simple and wonderful.

Chilled spinach topped with shredded dried bonito (tuna). Makes me feel rather healthy eating it.

Those tiny yams were rather nice!

Light as a feather chawanmushi (steamed eggs).

And so we won't feel too guilty about ordering double plates of the beef, we had some vegetables.

Other delicious food that has contributed to my expanding waist line.

I did mention I like green tea in any form.

I want more!

My favourite sashimi on a plate.

L'Effervescence is the only Michelin star restaurant I will return to. I am not into paying for fusion food. L'Effervescene is my exception. Their modern French cuisine with a Japanese twist is very original and highly creative. Look at their dessert plate! Every single item had a different texture and taste. Superb.

I love Japanese cakes!

Pumpkin something....

Raspberry something...

Lemon something...

Pear something...

All the calories are sitting on my thighs now. Time to hit the gym. Argh.

I love, love these matcha langue de chat.

GREEN TEA COOKIES WITH CITRUSY YUZU PEEL       

Prep:	15 minutes
Cook:	~12 minutes per baking tray
Inactive:	1 hour (for dough to firm up in refrigerator)
Level:	Easy
Makes:	80 round 1.5"(3.81cm) cookies
Oven Temperature:	320F 160C
Can recipe be doubled?	Yes
Make ahead?	Keeps well for a week, tightly bottled. Dough can be rolled out, tightly wrapped and then frozen.

Just the ingredients 8 oz (225 g) unsalted butter 7.05 oz (200 g) confectioner's/icing sugar  1 egg yolk 4 Tablespoons green tea/matcha powder 12.16 oz (345 g) all-purpose/plain flour  2 Tablespoons rice flour 1/4 teaspoon salt 2 - 3 Tablespoons candied yuzu peel OR  2 - 3 Tablespoons candied tangerine peel OR 2 - 3 Tablespoons candied citrus peel

Ingredients

8 oz (225 g) unsalted butter

I use butter with a butterfat content of at least 82 to 83%. European butters typically have butterfat that falls within these percentages. I am partial to the French brand, President for baking these cookies. Whichever brand of butter you choose to use, it must have at least a minimum of 82% butterfat.The higher butterfat and lower water content content means a more buttery and crisp cookie. 

7.05 oz (200 g) confectioner's/icing sugar 

1 egg yolk

Scroll down to 'Tips' for suggestions to use up egg whites.

~4 Tablespoons green tea/matcha powder
May be purchased from most supermarket nowadays on the shelves of either the Japanese or Drinks/Beverage/Tea/Coffee aisle. Quality and strength differ considerably, so adjust accordingly. At 4 Tablespoons, my cookies turn out distinctly matcha flavoured and I won't even described them as a characteristically 'sweet cookie'. So reduce the matcha to between 2 - 3 Tablespoons if you like a sweeter cookie.

12.16 oz (345 g) all-purpose/plain flour 

2 Tablespoons rice flour

This is that extra something that will make the cookies that bit more crisp.

1/4 teaspoon salt

Omit if you are using salted butter

2 -  3 Tablespoons candied yuzu peel
Yuzu lemons are very aromatic and priced for both its peel and juice. The juice is lovely but there is very little in each lemon. The Japanese have made full use of their yuzu by bottling it for use in either savoury (dressings) or sweet (cordials, pastries, cakes, etc) food. My favourite by far is yuzu sorbet which I buy in a large tub from a Japanese restaurant that we frequent. It is sold to us as a special favour as it is not for retail.

Yuzu sorbet. Yum!

Where to buy yuzu peel? See the 2 packets of yuzu in the picture above (ingredients)? The packet on the left, I bought it at a Tokyo supermarket. The one to the right, I bought it locally at a Japanese dollar store. I have also seen them on the shelves of some Japanese supermarkets.
OR

2 - 3 Tablespoons candied tangerine peel
This is a pretty good substitute although it does not taste like yuzu. May be purchased at select local supermarkets. Look for it under the dried food or Asian food sections. Asian grocery stores should have them in stock. Traditional Chinese Medicine shops will have them in stock. Also known as 'Ji Bing'. Scroll down to 'Tips' for a picture of it and more information.
OR
2 -3 Tablespoons candied citrus peel 
Standard supermarket candied citrus peel are an inferior substitute.  I really don't like them. They taste too artificial. Pay a little bit more and choose something of a better quality from a gourmet grocer.

Method

Remove the unsalted butter from the refrigerator and leave it out to soften. Soften means when you push on the butter with your finger, there is a firm give. The feel would be somewhat similar to when you use your finger to push into a firm pillow/cushion. You do not want the butter to be too soft or 'melty'.

If the butter has become too soft, firm it back up in the refrigerator. You do not want to use butter that has become too soft as it will not cream up thick and voluminous. Instead, it will be very liquid.

Sift the green tea powder, rice flour, salt and all-purpose/plain flour together so that you have a heap of uniformed green.

With a balloon whisk, cream the softened butter with the sugar. Start at low to avoid the sugar from flying out of the mixer bowl and increase to medium-high speed for 2-3 minutes. 

Stop the machine and scrape the bottom of the mixer bowl. Turn on the machine and let it run for 2-3 more minutes until it is pale and creamy.

Reduce to medium-low speed and add the egg yolk. Let the machine run for 1 minute. 

Turn off the machine. Scrape the bottom of the mixer bowl. Turn the machine back on medium-low speed and let it run for another minute. 

Turn off the machine. Scrape the bottom of the mixer bowl.

It will look even thicker and creamier.

Remove the mixer bowl.

With a spatula, fold in 1/3 of the green-coloured flour mix. The flour does not have to be fully incorporated at this point.

Add the next 1/3 of the flour mix and repeat the procedure.

Finally, add the last 1/3 of the flour mix. Repeat procedure and do not over mix.

The following process is the easiest way to get the dough prepared for cutting. 

Plop the dough into a large food safe plastic bag. 

The bag should be big enough to accommodate the rolled out dough. If it is not, split the dough into 2 bags instead. 

Placing a silicone baking mat or a wet tea towel under the plastic bag helps to secure it in place to make rolling a breeze. Fold the open end of the plastic bag under to form a rectangle.

Roll the dough out no thinner than 1/8" (0.317cm). 

No mess. No flour. Easier clean up. Refrigerate until completely cold and firm.

In the meantime, cut the yuzu peel into smaller pieces and set aside.

Preheat the oven to 320F(160C) oven rack adjusted to the lowest rack. Bake in this position as you do not want the top of the biscuits to brown but stay green. Moreover, too much top heat will turn the candied yuzu peel gummy and chewy.

Have the following ready:

• sharp/serrated knife
• cookie cutter 
• small bowl of flour (for dipping cookie cutter)
• rolling pin
• silicone baking mat or parchment paper lined baking tray(s)

Remove the rolled dough out from the refrigerator. If necessary, use the rolling pin to level out the dough.

With the knife, carefully slice off the top sheet of the plastic bag to reveal the dough. 

Dip the cookie cutter into flour, shake off excess and make a clean straight cut. You could slip your fingers under the plastic sheet to help pop up the cut cookie dough.  

With my 'food safe plastic bag' method, there is no need to flour your working surface or the rolling pin. No need to worry about cookie dough sticking to the working surface, over handling or adding too much flour- both of which could ruin the texture of your cookies. 

These cookies do not spread so you do not have to space them too far apart on your baking tray. 

Re-roll dough scraps by gathering them up and using the plastic bag to wrap them up into a rectangular parcel, then roll to flatten.

Do not leave cut cookies on the kitchen counter. Either bake immediately or refrigerate as it has to be cold when it goes into the oven. This helps bake crisp cookies. The cookie will keep its shape better, retaining all the pretty ridges around its circumference.

Press the yuzu peel on to your cut cookie dough.

Bake for 6 minutes. Rotate the baking tray front side back and bake for another 6 minutes or until the bottom of the cookies are very slightly brown. Use a palette knife to lift the cookies up to check. The tops of the cookies should still be green, the base just a little brown like the one below. 

Burnt green tea cookies taste horrid so watch carefully. 

As your cookies could be rolled thinner than mine, check on them after the first 5 minutes in the oven and decide if it's time to rotate the baking tray. Then adjust baking time if necessary. From my experience with these cookies, rotating the tray after the first 6 minutes into baking is pretty reliable. 

When cookies are baked perfectly, you can leave to cool for 3 minutes on the tray as they are still fragile whilst hot. Thereafter, transfer to cool completely on a cooling rack. Store in airtight containers.

Tips

Candied Tangerine Peel

These are more like dried sugar frosted tangerines. They are sold as a whole fruit.

I do not like the look or taste of those glassy, syrupy looking mixed citrus peel  - too acrid and artificial tasting. 

I buy these dried tangerines from Traditional Chinese Medicine shops. It comes in the shape of a flattened tangerine and goes by "Ji Bing". One fruit would give you about 1/3 cup (5 Tablespoons) of diced tangerine peel. I have seen them sold locally in just a few supermarkets. Asian grocery stores should have them in stock.

As I want only the peel, to use, start off by slicing off the peel around the circumference. Then cut the tangerine into 2. Place cut flat side on the cutting board and slice off the peel on both sides. Discard pith and seeds. Slice peel into desired size.

Dried sugar frosted tangerines are really nice eaten as candy. I also use it in combination with chinese tea leaves, chrysanthemum, wolfberries/goji berries, red dates, ginseng etc. to brew a wonderful blend of tea.

I also use it in my Russian Easter Bread, Kulich and its accompanying spread, Paskha, Fruit Studded Cream Cheese Spread Without The Raw Eggs. 

What to do with egg whites?

Save enough to make my Pavlova, Gluten Free Dessert. If you have not been able to bake a successful meringue, try my recipe. I went through countless egg whites to develop my recipe.

For the fluffiest dollar pancakes, try my Egg White Ricotta Sour Cream Dollar Pancakes!

WHAT'S COMING UP NEXT?                                               
Here's another way to use up those egg whites -

Pavlova With Whipped Cream Rhuburb Swirls & Dotted With Candied Winter Melon.